Quick Roasted Tomatillo Salsa
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:2 cups, serving six to eight
- 1pound tomatillos, husked and rinsed
- 2 to 4jalapeño or serrano chilies, roasted if desired (see below), seeded for a milder salsa, coarsely chopped
- ¼cup chopped onion, soaked for five minutes in cold water, drained and rinsed
- ½cup coarsely chopped cilantro
- Salt to taste
- About ½ cup water, as needed
For the Quick Roasted Tomatillo Salsa
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
21 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 186 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
For the Quick Roasted Tomatillo Salsa
- Step 1
Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. If you wish to roast the chilies, place them on the baking sheet as well. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side (the chilies will be charred after a minute or two). Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat. If you have roasted the chilies, peel and stem them, and coarsely chop.
- Step 2
Transfer the tomatillos and chilies to a blender, tipping in any juice that may have accumulated on the foil. Add the onion, cilantro and ¼ cup water to the blender and blend to a coarse purée. Transfer to a bowl and thin out as desired with water. Taste and adjust salt. Set aside for at least 30 minutes before serving to allow the flavors to develop.
Tip
- Advance preparation: This will hold for three or four days in the refrigerator, but the fresher it is, the more vivid the flavors will be.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
SBS
can roast in 450 oven instead of broiling. Use convection setting at 425. Works fine and less attention. Total roasting time 14 minutes, turning tomatillos at halfway point. I also roasted unpeeled garlic at same time and added that.
John
While roasting the tomatillos and peppers, I also roasted 5 cloves of garlic and added them to the salsa. It was a great addition!
Eli W
I riffed in this as a topping for homemade burrito bowls and it was delicious! So easy, healthy & quick. I cut the tomatillos in half from the top, to reduce flipping & broil time. I also seeded the jalapeño ahead of time & still found the salsa to have enjoyable heat, but to each their own. I also peeled and charred half an onion instead of rinsing. Didn’t need any water for my preference of consistency. Just juice from one juicy lime! And 5 cloves of garlic, because garlic.
Betsy
I made this with one roasted jalapeño and one roasted serrano chile and didn't seed either. The result was HOT! Luckily, my family likes salsas that way, and we agreed that this was delicious. My tomatillos provided enough juices that I added less water.
Norin
I would even make this a day in advance. It was so good on day one and even better on day two.
nk
Added a splash of white vinegar for a bit of zing
Liz B.
Does this freeze well?
Mars
Very good. Used 1 jalapeño and it has plenty of heat.
Julie
I roasted the tomatillos with two heirloom tomatoes, some jalapeño, and garlic, and it turned out delicious!
Melissa
Fabulous! I roasted the tomatillos and jalapeños (all fresh from our garden) on the grill instead of using the broiler, but otherwise followed the recipe to a T. The flavor is just magnificent and PROPER spicy. Love it.
Sue C
I don't care for cilantro, so I used parsley. Can't say it was wonderful. I think I'll add garlic and more jalapenos next time. I seem to be producing lots of tomatillos in my garden this year.
Erin
So easy and so good! I substituted purple basil for the cilantro, and added 4 garlic cloves. Amazing.
MeliB
This is always a hit. We grew habaneros this year (my teenager loves them) and I roasted 1 with the tomatillos. I didn't get it too brown though because of the fumes. Wore gloves to take off the stem and seeds, and threw that in the blender with some lime juice instead of water - we like it a little thicker. It was amazing. I love the original recipe too. I have made this many times. I am going to try the garlic next time! So yummy
Stacy In DC
Delicious and restaurant quality! Next time I'll double the recipe to keep more on hand. Roasted garlic cloves (3-5) and extra cilantro were great additions others suggested. My toaster oven took longer to char the tomatillo skins, and I kept it mild for my husband's taste with only a half of one poblano, deseeded.
Ira at Clove Valley
Roasting too way longer than 2-5 minutes. Used a lot more cilantro than called for. Added a few some small cherry tomatoes cut into small pieces, mostly for color. Used some lime, but not sure if that helped. Kept some cilantro and onion on the side and added AFTER blending, mostly for consistency and optics. And I would skip the water next time. Andriana was really really delicious!!!
Adam
Very fresh, simple to make. Don't forget the salt, it's needed. I roasted one jalapeno with the tomatillos but then scraped out most of the inside before blending to appease the family, it wasn't spicy at all. The tomatillos, onion, and cilantro have a great balance and all three flavors come through really well. Next time I make this I'll consider roasting different chilis and/or other veg to blend in.
Jana C
If needed, add green tomatoes to make up difference. I used white onion - a whole one.
katie
Used one Serrano & one poblano, roasted w tomatillos, and roasted a small onion and three garlic cloves too. Only added 1/4 C water. Delish!
Norin
I would even make this a day in advance. It was so good on day one and even better on day two.
caroline koster
This was awesome. Made it pretty much as described with one poblano and one jalapeño. Did some combination of broiling and roasting because my broiler was a little iffy. We were going to put it on fish tacos, but everyone is standing around the blender eating it with chips so I don’t know if it will last. It’s still hot and half gone. Perhaps the flavors will meld...I don’t know that we will care. It is great! Thanks
Private notes are only visible to you.
Advertisement
